Million Dollar Deviled Eggs
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There are deviled eggs, and then there are these Million Dollar Deviled Eggs. This is my favorite, best recipe, and it includes a secret ingredient that notches up the filling to the next level. Top everything off with paprika and bacon (if you feel so inclined) and enjoy!
The Best Deviled Egg Recipe
Let’s start the week off with a classic. While Monday morning might have you reaching for a peach bellini kind of classic, I have something slightly different for you today: the best deviled egg recipe that I have in my repertoire.
It’s also a little different from the classic deviled egg recipe that you might have stowed away, scribbled on a scrap of paper in the back of your kitchen cabinet, and that’s largely due to my addiction to secret ingredients.
That’s right, there’s a secret ingredient in these deviled eggs. Can you spy it below?
What Ingredients Do I Need for Deviled Eggs?
- Hard Boiled Eggs
- Mayo
- Butter. This is it, the secret ingredient! We’re going to talk a little bit more about why we add butter below, but this is what makes these “Million Dollar” Deviled Eggs.
- Mustard (you’ll need yellow and dijon mustard)
- Sweet pickle juice
- Sugar (just a pinch!)
- Salt & pepper
- Tabasco sauce (optional, just a dash of heat is a great addition, though!)
- Optional toppings: paprika, sweet pickle slices, crumbled bacon.
The Secret Ingredient
Do you see it? Right there ⬆️⬆️, at 11 o’clock. That’s one tablespoon of pure, delicious, sweet cream butter.
Have you ever made deviled eggs with butter before? It’s a sneaky secret ingredient, nearly imperceptible except that the filling is just a touch creamier, just a tad more velvety, there’s just something about it that you probably won’t quite be able to put your finger on…
Something really, really good, but not overpowering. Just a little bit extra without being overwhelming, subtle, but so important.
In addition to preferring my deviled eggs with a spoonful of butter, I also prefer them to be slightly on the sweet side of things. To this end I’ve added a splash of sweet pickle juice and a sprinkling of sugar.
I’m told sweeter deviled eggs are a southern thing (while sweeter cornbread is a northern thing, go figure), but I happen to live just a notch above the Mason Dixon Line and can vouch for their deliciousness here, too.
I topped off about half of these eggs with bacon (mostly for my Zach’s benefit, he prefers deviled eggs with bacon) and cross-sections of sweet pickles, and all of them got a sprinkle of Paprika.
How Far In Advance Can I Make Deviled Eggs?
For best results, you should not assemble your deviled eggs more than a day in advance. If you’d like to make them two days in advance you can boil, cut, and remove the yolks from the whites. Make your filling and then store the eggs and the prepared filling in separate airtight containers in the refrigerator. When you’re ready to serve the eggs, give the filling a quick stir and everything can be quickly assembled.
Deviled Eggs should always be stored in the refrigerator in an airtight container.
Let me know what you think!
And if you happen to have some really amazing tricks for peeling fresh eggs, I want to hear them! My parents have chickens so I’m lucky to have a constant flow of farm-fresh eggs BUT those eggs cling to their shells like they were laid by hens with superglue diets. We’ve tried the baking soda trick, the ice bath trick, the spoon trick… none of it has worked here! I’ve heard great things about using an Instant Pot, though, and am considering getting one solely for this purpose!
Other Recipes You Might Like:
- Broccoli Salad
- Macaroni Salad
- Ramen Noodle Salad
- Corn Salad
- Pulled Chicken
- If you appreciate secret ingredients, check out my “Worst” Chocolate Chip Cookies!
Million Dollar Deviled Eggs
Ingredients
- 12 large eggs
- ¼ cup (55 g) mayo
- 1 Tablespoon butter, softened to room temperature
- 2 teaspoons yellow mustard
- 2 teaspoons dijon mustard
- 2 teaspoons sweet gherkin pickle juice
- 1 teaspoon sugar
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- dash Tabasco sauce, optional
- paprika, for sprinkling
- bacon pieces, optional
Instructions
How To Hard Boil Eggs
- Place eggs in a large saucepan and cover with water.12 large eggs
- Transfer to stovetop over high heat until water begins to boil.
- Boil for one minute, cover with lid, and remove from heat. Allow to sit for 17 minutes and then drain and transfer to an ice bath.
- Peel eggs and set aside.
How To Make Deviled Eggs
- Slice eggs in half lengthwise.
- Remove yolks and transfer to a medium-sized bowl.
- Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well.¼ cup (55 g) mayo, 1 Tablespoon butter, 2 teaspoons yellow mustard, 2 teaspoons dijon mustard, 2 teaspoons sweet gherkin pickle juice, 1 teaspoon sugar, ⅛ teaspoon salt, ⅛ teaspoon pepper, dash Tabasco sauce
- Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve.paprika, bacon pieces
- If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This Million Dollar Deviled Egg recipe was originally published 07/24/2017. Recipe remains the same but post has been updated as of 05/08/2019.
The tricks to easy peeling I’ve learned are a combination. If you’re able to let your eggs age a bit, the standard cooking methods (such as boiling) work fine. I usually add a bit of white vinegar to the water. I’m not sure if it helps with peeling, but it will help to contain any blow-outs. If you’re using fresh eggs, the secret to peeling them is to steam them. I bought a Dash egg cooker and it works great on all eggs, even fresh.
Then after cooking I do the ice bath method (or just run them under cold water for a couple minutes). You want them to be cool to the touch on the outside, but still feel a little warm on the inside after you peel them. I tap the large end on a hard, flat surface to get the crack going and then gently roll the egg around so the shell is basically shattered all over. Any large pieces of shell can dig into the egg when trying to remove it. When you peel it, make sure you get the membrane, and it should all come right off.
Wow, thank you so much for sharing these tips, Keith! I’m definitely going to use them next time I make deviled eggs!
My pleasure, I hope they help!
When you’re boiling your fresh eggs, are you putting them in the pot before the water boils or after? (Silly question, I know, but it’s important lol) 🙂
I’ve tried both ways without success, which do you recommend?
I pull the water to a boil and then gently place the COLD fresh eggs in, when they’re done, I immediately move them to an ice bath. The 2 drastic changes in temp shocks the shell membranes off of the eggs! This is the only way I’ve ever been able to peel fresh eggs!
so if I wanted to try the pickle slice garnish I’d be cutting a gherkin into slices as it’s only pickle my hubby will eat. Do I have to have it totally dried out or can I just blot on paper
towel and insert into yolk mixture right before serving ? or is there some other trick? can’t wait to try this recipe for tomorrow ! 🙂 thanks for posting
I would just blot it, that’s what I usually do. I’ve even placed them in advance (like the day before) and have never had an issue. I hope everyone enjoys, and Happy Thanksgiving, Anne! 🙂
Put eggs in pot, cover with cold water, add 1tsp baking soda. At rolling boil turn off burner, cover, wait 11 minutes. Put eggs in ice bath, wait 20 min. Voila. You’re welcome.
The secret to easy egg peeling is to let your eggs age before hard-boiling them. If you do it right before the eggs go bad, they peel super easy.
When you refer to an “INSTA POT” is this the same as a CROCK POT or SLOW COOKER?
If so, how EXACTLY are the eggs cooked?
On low or high and for how long? For how many eggs? How much water is put in? Just enough to cover the eggs or more? If more, how much more water? Thanks
Hi Sarah! I have not made the eggs in an instant pot so I’m not sure exactly how it would be done, maybe someone else can chime in with some info. 🙂
No, the insta pot is not the same as a slow cooker. It is actually a pressure cooker. I cook my eggs for 4 minutes (once up to pressure) then do a quick release after 4 minutes. Then put in ice bath. The shells slide right off
Exactly. There is no easier way to cook hard boiled eggs than in the instant pot. ( 3/4 cup water in bottom to answer Sarah’s question). They come out PERFECT every time and they peel so easily, even with fresh eggs
Let me just say I just started baking on my own. And I searched for hours trying to find a good recipe for cheesecake and one that didn’t require a bath. Now I’ve come to realize anytime I need a recipe, you’re the first person that I go to. So major kudos, 1000 brownie points, an infant in smiley faces to you!!!
Thank you so much, Jada! I’m so glad you enjoyed it so much! 🙂
I don’t add my eggs to cold water, I bring the water to a boil then use a slotted spoon to gently add them to the booking water. I boil gently for 13 minutes the. Plunge the eggs into an bowl full of ice water. Let them sit in cold water for about 5 minutes and peel immediately. The longer they sit the harder to peel. I use ACV instead of pickle juice. CJ
Can you make these with no Dijon and no sweet pickle juice? Trying this tomorrow!
Hi Kaylene! You can leave them both out. They just add a good bit of flavor. 🙂
Cook your eggs in an Instant Pot and the shells come right off. I don’t know why it works but it does. Worth having the Instant Pot for that reason alone.
Exactly you can peel eggs like superman with the instant pot!
I’m going to try this recipe this week! I find if I boil them in water/white vinegar mixture they peel easier. Thank you for the recipe 😊
Thank you for the tip, Carmen! Glad you enjoyed the deviled eggs! 🙂
do I use miracle whip or reg mayo?
Honestly you can use either but I much prefer mayo.
I have no idea what an instapot is but I searched for all the different methods for easy peel farm fresh eggs and found that people claimed the older eggs, vinegar in the water, salt in the water, etc., didn’t work. The only method that seems to always get a positive result is steaming them for about 20 minutes, in a veg steamer, place directly into cold water for a few minutes, crack and roll on counter top, put back in the water, and peel. They come right off, perfectly, with no problem at all. I raised my own chickens from just a day or two old and love their wonderful fresh eggs. I’m so glad to be able to peel them beautifully and with ease.
I made these, and oh my….the butter is life-changing! By far, THE best deviled eggs I have ever had. Thank you!
My trick for easy peeling is older eggs. I buy the eggs I need a couple of weeks in advance, and leave them in the fridge. I bring to a boil, usually wander off and forget about them, and then run back to the kitchen swearing, lol. I run them under cold water, then crack both ends firmly and roll the egg on the couch ter, the shell will slip right off.
That’s what works for me too!! 90% of the time at least..I always buy them in advance and when they’re older, they peel easier!
I also have chickens with a constant supply of eggs. I find peeling my eggs while still warm makes them sooo much easier to peel. When they are cold the membrane sticks to the shell & the egg. I crack the fat end and start with the air pocket underneath. Now I can peel 2 dozen eggs in 7 minutes. ( yes I timed myself…lol)
Holy smokes! That’s some fast egg peeling!
Long time reader (and baker), first time poster 🤣I’m thinking about leaving the sweet pickle juice out. It’s just not a flavor I enjoy. Do you know of a substitute? Apple cider vinegar maybe? Thanks!
Hi Danielle! You can just leave out the pickle juice. 🙂
I have placed minced ham and finely shredded cheddar. Hint:put your eggs on the counter 1 week if fresh or two weeks if refrigerated.
Add a cup of water and steam in instapot for 6 mins and quick release, followed by 5 min ice bath. Perfection!
Thanks so much for sharing, Erica! 🙂
You’re right. Ip is best. I NEVER had any of my eggs end up with sticky shells. The shells practically peel off in one swoop! I won’t do any other way from now on. I do steam mine for 9 minutes, though.